US2834771A - Gelatin derivatives and their preparation - Google Patents
Gelatin derivatives and their preparation Download PDFInfo
- Publication number
- US2834771A US2834771A US556796A US55679656A US2834771A US 2834771 A US2834771 A US 2834771A US 556796 A US556796 A US 556796A US 55679656 A US55679656 A US 55679656A US 2834771 A US2834771 A US 2834771A
- Authority
- US
- United States
- Prior art keywords
- gelatin
- solution
- derivative
- carbon dioxide
- calcium hydroxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 108010010803 Gelatin Proteins 0.000 title claims description 52
- 239000008273 gelatin Substances 0.000 title claims description 52
- 229920000159 gelatin Polymers 0.000 title claims description 52
- 235000019322 gelatine Nutrition 0.000 title claims description 52
- 235000011852 gelatine desserts Nutrition 0.000 title claims description 52
- 238000002360 preparation method Methods 0.000 title description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 14
- 239000001569 carbon dioxide Substances 0.000 claims description 13
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 13
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 12
- 239000000920 calcium hydroxide Substances 0.000 claims description 12
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 description 17
- 239000000203 mixture Substances 0.000 description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000007935 neutral effect Effects 0.000 description 5
- 241001307241 Althaea Species 0.000 description 4
- 235000006576 Althaea officinalis Nutrition 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 235000001035 marshmallow Nutrition 0.000 description 4
- 239000011541 reaction mixture Substances 0.000 description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 239000003456 ion exchange resin Substances 0.000 description 3
- 229920003303 ion-exchange polymer Polymers 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 229920003091 Methocel™ Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 229940073505 ethyl vanillin Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 235000012204 lemonade/lime carbonate Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/06—Gelatine
Definitions
- This invention relates to the production of a gelatin derivative.
- the derivative produced involves the reaction of carbon dioxide and calcium ions with carboxy and amino groups in the gelatin molecule.
- the gelatin derivative will be referred to as carbamino gelatin.
- This gelatin derivative has shown improvements in viscosity and bloom over the unmodified gelatin.
- As a whipping agent it produces a larger overrun in a shorter period of Whipping time than unmodified gelatin samples.
- a stable foam is formed which holds its volume and texture.
- the carbamino gelatin can be used as a whipping agent in the production of any of the edible or inedible foams in which gelatin, or gelatin plus other whipping adjuncts such as hydrolyzed soy protein are employed.
- whipping compositions in which this gelatin derivative can be used successfully are marshmallow preparations, coon desserts, icings, and sugar whips generally.
- EXAMPLE 1 Calcium hydroxide is dispersed in an aqueous solution of neutral 250 bloom gelatin to raise the pH of the solution to about 9. An excess of carbon dioxide gas is then bubbled into the reaction mixture until the mixture is brought down to about pH 7. As the carbon dioxide is bubbled into the reaction mixture, the gelatin derivative of the present invention is formed and calcium carbonate is precipitated. Excess calcium salts (calcium carbonate and calcium hydroxide) are removed by suitable ion exchange resins. The solution containing the derivative is allowed to gel, and then is tunnel dried and ground. The product is more easily dispersed than the unmodified gelatin starting material and is soluble in water at 65 C.
- Carbamino gelatin substantially soluble in cold water, is prepared according to the following method: 88.9 lbs. of water are weighed out into a jacketed kettle. 11.1 lbs. of 250 bloom gelatin are added to the cold water with agitation, and the gelatin dispersion is heated to 2,834,771 Patented May 13, 1958 40-45 C. to dissolve the gelatin. Calcium hydroxide is added to the hot gelatin solution until the pH is raised to between 9.5 and 10.0. Carbon dioxide is then bubbled through the gelatin solution for 15 minutes while the pH of the solution is maintained between 9.5 and 10.0 by the addition of calcium hydroxide.
- the reaction mixture is filtered to remove undissolved lime and calcium carbonate and is placed back into the jacketed kettle with Rohm and Haas IR45 and IR mixed ion exchange resin to remove extraneous anions and cations.
- the solution is filtered again to remove the ion exchange material.
- Theproduct solution is then dried in the sol state by drying on a double drum drier, although any method of drying the gelatin derivatives whereby the sol state is preserved during dehydration is acceptable.
- the dried product is ground in a Fitzpatrick mill.
- the dried prodnot is soluble in relatively cold water (15-25 C.).
- Package 1 is dissolved in 180 ml. of cool tap water (20 C.) and whipped in a Sunbeam Mixmaster at high speed for four minutes to a foam having stiff peaks. Then package 2 is folded into the foam with mild mixing in the mechanical beater. When all of package 2 is added, the mixture is whipped at high speed for one minute.
- the product has a volume of about 4 standard measuring cups, a smooth creamy texture with a firm body and a high gloss. When the icing is spread on a cake, it is found to retain its original texture, body and gloss without syneresis for a period over 72 hours.
- EXAMPLE 4 The gel dried product of the process in Example 1 is substituted in the mix formula in Example 3 for the sol dried carbamino gelatin.
- An icing substantially the same as that produced in Example 3 can be obtained following the same recipe except that package 1 is dissolved in 65 C. water to dissolve the carbamino gelatin, after which the solution is cooled to room temperature and whipped as in Example 3.
- EXAMPLE 5 M arsh mallow gms. of cane syrup and 800 gms. of sucrose are added to 388 ml. of tap water and the mixture is heated to 100 C. 15.4 gms. of carbamino gelatin prepared according to the process in Example 1 from 240 bloom neutral gelatin are added to 100 ml. of tap water heated to 65 C. The two mixtures are combined and cooled to 60 C. and beaten in a Hobart mixer. After 21 minutes of beating, a marshmallow having an overrun of 300% and substantially free of syneresis is produced.
- marshmallow as pigskin gelatin but when modified in accordance with the present invention, it surpasses the performance of all types of unmodified gelatin.
- the method of preparing a gelatin derivative which comprises adjusting a gelatin solution to an alkaline pH by means of calcium'hydroxide, and reacting carbon diclaim 1.
- the method of preparing a gelatin derivative which comprises adjusting a gelatin solution to an alkaline pH by means of calcium hydroxide, reacting carbon dioxide therewith, and drying the resulting solution while maintaining it in the sol state.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
United States PatenfO GELATIN DERIVATIVES AND THEIR PREPARATION No Drawing. Application January 3,.1956
' Serial No. 556,796
6 Claims. (Cl. 260-117) This invention relates to the production of a gelatin derivative.
It has been found that when a gelatin solution is adjusted to an alkaline pH with calcium hydroxide, and carbon dioxide is reacted with this adjusted solution, a gelatin derivative is formed having improved physical properties. especially suited for whipping. In the process of the invention, sufiicient calcium hydroxide is added to a gelatin solution such as acid or neutral gelatin, to raise its pH to about 9. Neutral gelatin is preferred due to a greater number of carboxyl groups that can react in formation of the derivative. Carbon dioxide is introduced in either gaseous or solid form, the preferred method being to simply bubble carbon dioxide into the reaction mixture.
While it is not definitely determined, it is believed that the derivative produced involves the reaction of carbon dioxide and calcium ions with carboxy and amino groups in the gelatin molecule. For convenience, the gelatin derivative will be referred to as carbamino gelatin.
This gelatin derivative has shown improvements in viscosity and bloom over the unmodified gelatin. As a whipping agent, it produces a larger overrun in a shorter period of Whipping time than unmodified gelatin samples. A stable foam is formed which holds its volume and texture. The carbamino gelatin can be used as a whipping agent in the production of any of the edible or inedible foams in which gelatin, or gelatin plus other whipping adjuncts such as hydrolyzed soy protein are employed. Examples of whipping compositions in which this gelatin derivative can be used successfully are marshmallow preparations, chilfon desserts, icings, and sugar whips generally.
The following are examples of the process of the present invention and the use of the product.
EXAMPLE 1 Calcium hydroxide is dispersed in an aqueous solution of neutral 250 bloom gelatin to raise the pH of the solution to about 9. An excess of carbon dioxide gas is then bubbled into the reaction mixture until the mixture is brought down to about pH 7. As the carbon dioxide is bubbled into the reaction mixture, the gelatin derivative of the present invention is formed and calcium carbonate is precipitated. Excess calcium salts (calcium carbonate and calcium hydroxide) are removed by suitable ion exchange resins. The solution containing the derivative is allowed to gel, and then is tunnel dried and ground. The product is more easily dispersed than the unmodified gelatin starting material and is soluble in water at 65 C.
EXAMPLE 2 Carbamino gelatin, substantially soluble in cold water, is prepared according to the following method: 88.9 lbs. of water are weighed out into a jacketed kettle. 11.1 lbs. of 250 bloom gelatin are added to the cold water with agitation, and the gelatin dispersion is heated to 2,834,771 Patented May 13, 1958 40-45 C. to dissolve the gelatin. Calcium hydroxide is added to the hot gelatin solution until the pH is raised to between 9.5 and 10.0. Carbon dioxide is then bubbled through the gelatin solution for 15 minutes while the pH of the solution is maintained between 9.5 and 10.0 by the addition of calcium hydroxide. The reaction mixture is filtered to remove undissolved lime and calcium carbonate and is placed back into the jacketed kettle with Rohm and Haas IR45 and IR mixed ion exchange resin to remove extraneous anions and cations. After the mixture has been stirred for 15-20 minutes to allow the ion exchange resin to react and a constant pH of about 5 is reached, the solution is filtered again to remove the ion exchange material. Theproduct solution is then dried in the sol state by drying on a double drum drier, although any method of drying the gelatin derivatives whereby the sol state is preserved during dehydration is acceptable. The dried product is ground in a Fitzpatrick mill. The dried prodnot is soluble in relatively cold water (15-25 C.).
EXAMPLE 3 White sugar icing mix PACKAGE. 1
Gms. Sucrose 39.7 Methyl cellulose (Methocel) 1.5 Sol dried carbamino gelatin of Example 2 v 4.0
PACKAGE 2 Sucrose 242.0 Pregelatinized potato starch 10.8 Ethyl vanillin 0.8
Package 1 is dissolved in 180 ml. of cool tap water (20 C.) and whipped in a Sunbeam Mixmaster at high speed for four minutes to a foam having stiff peaks. Then package 2 is folded into the foam with mild mixing in the mechanical beater. When all of package 2 is added, the mixture is whipped at high speed for one minute. The product has a volume of about 4 standard measuring cups, a smooth creamy texture with a firm body and a high gloss. When the icing is spread on a cake, it is found to retain its original texture, body and gloss without syneresis for a period over 72 hours.
EXAMPLE 4 The gel dried product of the process in Example 1 is substituted in the mix formula in Example 3 for the sol dried carbamino gelatin. An icing substantially the same as that produced in Example 3 can be obtained following the same recipe except that package 1 is dissolved in 65 C. water to dissolve the carbamino gelatin, after which the solution is cooled to room temperature and whipped as in Example 3.
EXAMPLE 5 M arsh mallow gms. of cane syrup and 800 gms. of sucrose are added to 388 ml. of tap water and the mixture is heated to 100 C. 15.4 gms. of carbamino gelatin prepared according to the process in Example 1 from 240 bloom neutral gelatin are added to 100 ml. of tap water heated to 65 C. The two mixtures are combined and cooled to 60 C. and beaten in a Hobart mixer. After 21 minutes of beating, a marshmallow having an overrun of 300% and substantially free of syneresis is produced. This is a signifiicant improvement over the overrun produced by employing unmodified gelatin in marshmallow, the best of which is pigskin gelatin providing an overrun of 288% under comparable conditions. Normally neutral gelatin does not possess as high an overrun in 9 by means of calcium hydroxide, and
marshmallow as pigskin gelatin but when modified in accordance with the present invention, it surpasses the performance of all types of unmodified gelatin.
It will be understood that while the invention has been described in part by means of specific examples reference should be had to the appended claims for a definition of the scope of the invention.
What is claimed is:
l. The method of preparing a gelatin derivative which comprises adjusting a gelatin solution to an alkaline pH by means of calcium'hydroxide, and reacting carbon diclaim 1.
3. The method of preparing a gelatin derivative which comprises adjusting a gelatin solution to a pH of about reacting carbon dioxide therewith.
4. The method of preparing a gelatin derivative which comprises adjusting a gelatin solution to a pH of about 9 by means of calcium hydroxide, and reacting carbon dioxide gas therewith.
5. The method of preparing a gelatin derivative which comprises adjusting a gelatin solution to an alkaline pH by means of calcium hydroxide, reacting carbon dioxide therewith, and drying the resulting solution while maintaining it in the sol state.
6. The method of preparing a gelatin derivative which comprises adjusting a gelatin solution to an alkaline pH, by means of calcium hydroxide, and reacting an excess of carbon dioxide therewith. 1
References Cited in the file of this patent UNITED STATES PATENTS 1,993,289 Stokes et al Mar. 5, 1935 2,158,117 Grettie May 16, 1939 2,392,291 Strenitz Jan. 1, 1946
Claims (2)
1. THE METHOD OF PREPARING A GELATIN DERIVATIVE WHICH COMPRISES ADJUSTING A GELATIN SOLUTION TO AN ALKALINE PH BY MEANS OF CALCIUM HYDROXIDE, AND REACTING CARBON DIOXIDE THEREWITH.
5. THE METHOD OF PREPARING A GELATIN DERIVATIVE WHICH COMPRISES ADJUSTING A GELATIN SOLUTION TO AN ALKALINE PH BY MEANS OF CALCIUM HYDROXIDE, REACTING CARBON DIOXIDE THEREWITH, AND DRYING THE RESULTING SOLUTION WHILE MAINTAINING IT IN THE SOL STATE.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US556796A US2834771A (en) | 1956-01-03 | 1956-01-03 | Gelatin derivatives and their preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US556796A US2834771A (en) | 1956-01-03 | 1956-01-03 | Gelatin derivatives and their preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US2834771A true US2834771A (en) | 1958-05-13 |
Family
ID=24222899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US556796A Expired - Lifetime US2834771A (en) | 1956-01-03 | 1956-01-03 | Gelatin derivatives and their preparation |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US2834771A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2992213A (en) * | 1957-11-08 | 1961-07-11 | Eastman Kodak Co | Acid cooked pigskin gelatins for photographic subbing |
| US3475404A (en) * | 1966-08-25 | 1969-10-28 | Wilson Pharm & Chem Corp | Method of preparing proteinaceous material which comprises heating an aqueous solution of collagencontaining material at a temperature in the range of 250 f.-350 f. and then treating the solution with anion exchange resins |
| US3683939A (en) * | 1970-05-28 | 1972-08-15 | Wilson Pharm & Chem Corp | Proteinaceous cosmetic material for hair conditioning |
| US3765917A (en) * | 1970-11-24 | 1973-10-16 | Ken Hayashibara O | Shaped body of gelatin containing amylose and/or amylitol |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1993289A (en) * | 1933-02-18 | 1935-03-05 | Royal Baking Powder Co | Gelatin food product and method of preparing same |
| US2158117A (en) * | 1938-08-23 | 1939-05-16 | Ind Patents Corp | Gelatin treatment |
| US2392297A (en) * | 1942-03-06 | 1946-01-01 | Ind Patents Corp | Method of making finely divided gelatin products |
-
1956
- 1956-01-03 US US556796A patent/US2834771A/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1993289A (en) * | 1933-02-18 | 1935-03-05 | Royal Baking Powder Co | Gelatin food product and method of preparing same |
| US2158117A (en) * | 1938-08-23 | 1939-05-16 | Ind Patents Corp | Gelatin treatment |
| US2392297A (en) * | 1942-03-06 | 1946-01-01 | Ind Patents Corp | Method of making finely divided gelatin products |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2992213A (en) * | 1957-11-08 | 1961-07-11 | Eastman Kodak Co | Acid cooked pigskin gelatins for photographic subbing |
| US3475404A (en) * | 1966-08-25 | 1969-10-28 | Wilson Pharm & Chem Corp | Method of preparing proteinaceous material which comprises heating an aqueous solution of collagencontaining material at a temperature in the range of 250 f.-350 f. and then treating the solution with anion exchange resins |
| US3683939A (en) * | 1970-05-28 | 1972-08-15 | Wilson Pharm & Chem Corp | Proteinaceous cosmetic material for hair conditioning |
| US3765917A (en) * | 1970-11-24 | 1973-10-16 | Ken Hayashibara O | Shaped body of gelatin containing amylose and/or amylitol |
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